Butternut Squash, Fig and Blue Cheese Risotto

with walnuts

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Blue cheese is the James Brown of cheeses: hardest working cheese in the business, completely innovative, and so, so funky. (Does that make it the George Clinton of cheeses? Either way, we want the funk!) Mix that with the sweet, subtle soul of fig, like an Al Green or a Barry White and what do you have? A great FM channel in 1976 and this risotto: flavorful, delightful, and oh so funky. Get this dinner, and feel good.

In Your Box (serves 2)

  • 2 Tbsp. Fig Preserves
  • 2 Garlic Cloves
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Walnut Halves
  • Info
    1 oz. Blue Cheese
  • 4 tsp. Mirepoix Base
  • ¾ cup Arborio Rice
  • 12 oz. Cubed Butternut Squash

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    101g
  • Fat
    32g
  • Protein
    14g
  • Sodium
    1304mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Cut into ¼" slices. Mince garlic.

  • 2

    Roast the Butternut Squash

    Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add butternut squash and shallot to hot pan. Stir often until lightly browned, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper. Transfer pan to hot oven and roast until tender, 8-12 minutes. Remove from oven and gently stir in fig preserves. Be careful! Handle will be hot. While squash cooks, start risotto.

  • 3

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes. Add garlic and stir constantly until aromatic, 30-60 seconds.

  • 4

    Finish the Risotto

    Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in butter, ½ tsp. salt, and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with butternut squash, walnuts, and blue cheese (to taste). Bon appétit!

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